We offer a series of Technical Papers for direct sale. If you would like to order copies click on the title and you will be directed to the shop.

1. Unwanted Holes in Bread: Why They Form and How to Limit Them

2. A Guide to Doughnut Technology

3. A Guide to the Effects of the Main Ingredients used in Cake and Sponge Recipes

4. Technology of Laminated Products

5. A Guide to Chemical Leavening Agents and Baking Powders, and their Applications in Baked Products

6. Baking Problems and Solutions – Volume 1

7. The Chorleywood Bread Process

8. Biscuits, Cookies and Crackers

9. Sourdough Technology and Bread Production

10. Water Activity and its Practical Importance for Baked Products

11. Fats & Oils in the Manufacture of Baked Products

12. The Roles of Sugars in the Manufacture of Baked Products

13. Part-Baked Products and Frozen Dough

14. The Manufacture of Wheat Flour & Its Quality Assessment

15. The Roles of Fibres in the Manufacture of Baked Products

16. Processes Used in the Manufacture of Bread and Other Fermented Products

17. What Goes on in the Oven?

18. Staling – Changes in Baked Products Post-baking

19. Optimising Cake Quality

20.  Starches, Gums and Stabilisers in Baked Products